3. Inquire the price of fresh fruit in the market, and compute the cost of a 100-Calorie portion of two of the most common and cheapest.

4. The same with one or two of the dried fruits.

5. What are the important points in the preparation of fresh fruit for the table?

6. What changes are effected in baking an apple?

7. What are the principles of the preservation of food?

8. What is meant by a preservative?

9. What is meant by sterilization?

10. What is mold? Decay? Fermentation?

11. What are the important points in canning?

12. What is the difference between canned fruit and "preserves"?

13. How does jelly making differ from the other processes?

14. What is one of the most important points in cooking dried fruits?

15. Find the cost of a can of peaches at the grocery. Weigh the contents and count the peaches. Compare with the cost of an equal amount of home-canned peaches. What points in the problem must be taken into account?

16. The same problem with jelly bought at the grocery and made at home.

17. Work out the problem of estimating the comparative cost of canned peaches and dried peaches, when calculated to the same food value.

CHAPTER VII

VEGETABLES AND VEGETABLE COOKERY

The distinction between the fruit and the vegetable is purely arbitrary, since both are parts of plants and have the same general composition.

Botanically the tomato is as truly a fruit as the apple; but when it is stewed and served with meat, it is cla.s.sed as a vegetable. Other parts of plants, however, besides the fruit are used as vegetables.

=Composition and nutritive value.=--Vegetables are much like fruits in composition, being richest usually in carbohydrates and ash, but sometimes containing a large amount of protein. Some have carbohydrates in the form of starch, as the potato, and others in the form of sugar, as the beet; young corn is rich in sugar, old corn in starch. All have more or less cellulose, that in lettuce being very tender, while that in beets is so firm as to be softened only by long cooking. Study carefully Figs. 34 and 35. Notice how the amount of water compares with the amount in fruits.

See, too, that beans, both green and dry, are richer in protein than other vegetables. Celery has the highest percentage of water, and is valuable for its ash and the bulk it gives because of the large amount of cellulose.

[Ill.u.s.tration: FIG. 34.--Composition of vegetables.]

[Ill.u.s.tration: FIG. 35.--Composition of vegetables.]

To explain these facts we must understand something of the physiology of the plant. The stem is the carrier of water and nutritive material to other parts of the plant. The onion bulb, the parsnip root, and the potato tuber are the winter storehouses of food for the next year's plant when the leaves first sprout. In the dry bean seed, and also in the pea and lentil, the young plant lies dormant, with a large supply of all the foodstuffs ready for its first growth when warmth and moisture are supplied in the spring. Cla.s.sified according to their nutritive value, the vegetables rank as follows. Leaves are grouped with stems.

The seeds Contain all the foodstuffs. High in protein.

Roots and tubers Contain all the foodstuffs. Low in and the bulb protein and fat. High in starch or some form of sugar.

Rinds (squash and Contain all the foodstuffs in small pumpkin) amounts. Mineral content the chief value.

Leaves and stems Mineral content the chief value.

Certain substances in some vegetables are supposed to have a physiological effect, but we should be cautious in accepting statements that have not been scientifically proved; for instance, that celery is "good for the nerves." It is doubtless true that the oils which give onions and the cabbage their strong flavors do not agree with some people, and these vegetables should be eaten with caution.

=How to buy.=--Much interest is added to the study of vegetables by the examination of a seed catalogue easily obtainable from a firm selling seeds and plants. In this way, one may increase one's knowledge of varieties for planting in the home garden, even if they are not common on the market. City markets offer an increasing variety of vegetables, and the purchaser should not hesitate to buy a vegetable because it is new to her. An inexpensive Italian vegetable, fenucchi, is now sometimes found on sale, and its characteristic flavor is very agreeable.

[Ill.u.s.tration: FIG. 36.--100-Calorie portions of vegetables.

KIND WEIGHT OF PORTION, OUNCES Asparagus 16 Beets 10 Cabbage 13 Carrots 10 Corn 9 Cuc.u.mbers 20 Lettuce 22 Onions 8 Potatoes 5 Spinach 15 Tomatoes 15

_A. Fowler, Photographer._]

The season of vegetables is so extended by canning, by the shipping of vegetables from the South, and by growing under gla.s.s that there is always a wide range of choice. There are in winter, however, some tempting delicacies in the way of green vegetables that the buyer with a limited purse should pa.s.s by. A cuc.u.mber at fifty cents or even at ten cents is not a sensible purchase. Lettuce, grown under gla.s.s, at ten cents a head is not an extravagance, if the income allows thirty-five to forty cents per capita per day for food. As a rule, select the less expensive vegetable, provided it is in good condition. The prices are so fluctuating that a definite statement is impossible. (See Chapter XVII.)

_Root vegetables_ should be uniform in size, sound, the skins fair.

_Head vegetables_ should be solid, with but few waste leaves on the outside.

_Vegetables with hard rind_ should be sound and firm.

_Asparagus_ should be even in size, the stalks not bitten by insects.

_Cauliflower_ should be firm and white, not affected by insects or blight.

_Celery_ should be firm and white, free from blemishes, fine in texture.

_Peas_ should have crisp pods well filled, but not too full.

_String beans_ should be crisp and snap easily.

_All leaf vegetables_ should be crisp--not wilted.

GENERAL METHODS AND RECIPES

=Uncooked vegetables.=--Crisp vegetables with tender fiber are eaten raw.

Their preparation includes freshening in cold water, thorough washing to remove grit and insects, thorough drying by shaking in a soft cloth or wire basket, and cooling on the ice. Lettuce should not be served so wet that the water collects on the plate, making it impossible to dress the salad with oil. See salad making, Chapter XV.

=Cooked vegetables.=--Vegetable cooking is an art much neglected, and in consequence vegetables are sometimes served lacking their proper flavor and their original nutrients. To cook vegetables in boiling salted water, throwing the water away, is not the correct method, except in a few cases.

With this method much of the valuable mineral matter and the flavoring substances are lost in the water. With such strong flavored vegetables as the cabbage, old onions and beets, and old potatoes this method is permissible, but even in these cases the nutritive value is decreased.

=Principles of cooking.=--Softening of the fiber.

Opening of the starch granules, when starch is present, at a temperature of 212 F. Retaining mineral and flavoring matters.